Black-Eyed Pea Salad
Bethany Daugherty, MS, RDN, CD - May 23, 2019
Need an easy side salad that is full of veggies for your next pitch in or holiday gathering? Try this Black-Eyed Pea Salad. The salad offers plant-based protein and a colorful variety of vegetables.

2 cans (15.5 oz.) black-eyed peas, rinsed and drained
2 cups grape tomatoes, halved
1 each green, yellow and red peppers, chopped
1 small red onion, chopped
1 celery stalk, chopped
2 Tbsp. fresh basil, minced

¼ cup balsamic vinegar
¼ cup olive oil
1 Tbsp. ground mustard
¼ tsp. dried oregano
¾ tsp. salt
½ tsp. pepper

  1. Combine black-eyed peas, tomatoes, peppers, onion, celery and basil in a large bowl.
  2. Whisk balsamic vinegar, olive oil, ground mustard, oregano, salt and pepper in a small bowl, or shake together in a jar.
  3. Drizzle dressing over salad and toss to coat. Refrigerate 2-3 hours before serving.

10 servings Serving Size: 1 cup Nutrition facts per serving: Calories 106; Fat 6g; Saturated fat 1g; Protein 3.6g; Carbohydrate 10g; Fiber 3g; Cholesterol 0g; Sodium 262mg

Recipe adapted from Taste of Home.